Smoked Turkey Lettuce Wraps
By Traeger Kitchen
Skip on the carbs, but not on the flavor. This turkey is brined, slow smoked and packed into butter lettuce with a creamy homemade chive and parsley mayo and topped with fresh veggies for some extra crunch.
Prep Time
8 Hours
Cook Time
2 Hours
30 Minutes
Pellets
Apple
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 7 Pound | (6-7 lb) bone-in, skin-on turkey breast |
| 4 Quart | water |
| 1/2 Cup | kosher salt |
| 1/3 Cup | brown sugar |
| 1 Cup | mayonnaise |
| 1 Cup | extra-virgin olive oil |
| To Taste | salt |
| To Taste | pepper |
| 1/2 | lemon juice |
| 1 Bunch | Chives, fresh |
| 1 Bunch | fresh parsley |
Step
1
Remove any fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.
2
Add the turkey to the brine and refrigerate 6 to 8 hours or overnight. If necessary, weight with a couple plates to keep the turkey submerged. Drain and pat dry with paper towels. Discard the brine.
3
When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
4
Roast the turkey for 2 to 2-1/2 hours, or until an instant read thermometer inserted into the thickest part of the meat registers 160℉. Let the turkey breast rest for 15 minutes and place in fridge to chill for 1 hour.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
02:30
5
Chive-parsley mayo: Add mayo, olive oil, salt, pepper, lemon juice chives and parsley to blender. Blend until vibrant green and set aside.
6
Remove turkey breast from fridge and slice. Serve with lettuce, red onion, carrots and chive parsley mayo. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.